Banana Pudding

By exdircomp

Ingredients

• Filling
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 6 large egg yolks
• 4 cups whole milk
• 8 tablespoons (1 stick) cold butter, cut into small bits
• 4 teaspoons vanilla extract
• 50 About 50 vanilla wafers (or half an 11-ounce box)
• 3 large or 4 medium bananas, cut into 1/4-inch-thick slices
• Topping
• 2 cups heavy cream
• 3 tablespoons granulated sugar

Preparation

Step 1

Directions



1. To make the filling: In a medium bowl, whisk together both sugars, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups milk to a boil over medium- high heat. Whisking constantly, gradually pour the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.

3. Spread half the custard into a 13 by 9-inch baking dish and smooth the top. Top the custard with the vanilla wafers in a single layer. Place all of the sliced bananas on top of the wafers. Spread the remaining custard over the surface. Cover the surface entirely with plastic wrap to prevent a
skin from forming. Refrigerate until thoroughly cooled and set, at least 4 hours.

4. When ready to serve, prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, beat the cream and granulated sugar at medium high speed to medium peaks. Spread the whipped cream over the surface of the custard and serve.